Grilled Chicken with Harissa and Mint

It was so easy that it'll be hard not to remember how to prepare this dish. Unfortunately, however, it was slightly tasteless and looked nothing like the picture.

Admittedly, we changed it slightly. I distrust my overhead grill (it always gets me things burned within minutes), and DB had bought chicken breasts instead of chicken legs, which I just baked in the oven at 200°C. And I forgot the mint - my bad, but then again I had expected the main flavour boost from the Harissa anyway.

The recipe made me think of Roast Chicken with Harissa from Moro - a much better recipe, probably mainly because you let the meat marinade a few hours. Also, I didn't really know what the yoghurt did in there.

We liked this pretty well. I didn't follow the recipe all that closely, but Slater's recipes aren't really for following closely, I think.

I used smallish thighs rather than legs and didn't feel like boning them - just skinned them.

My sauce/paste did not look at all curdled as he describes and I can't think why it would (yogurt, harissa, olive oil).

Cooked the thighs under the overhead gas grill. (Ran out of gas in the middle, so don't know exact timing; was something like 10min per side.)

If you have time, it might be interesting to let the meat marinate for an hour or so in the paste, although we thought it was fine without. Oh the other hand, this is a quick dish, and marinating would take away from that.

Don't really see the need of mint leaves scattered on the cooked meat. I did this, but ended up with most of them in the salad (Zucchini and Feta Cheese Salad) and the rice.

A do-again.